DHANVEER SINGH BHANDARI

• Second In- charge of Manava Buffet restaurant Overlooking Banquet in absence of CDC and Sou Chef.

Growth Path:

2017 – 2018 Commis 1 : Manava

2018 - 2020 DCDP : Manava & In- Room Dining

2021 – 2022 CDP : Manava

2022 – 2023 Senior CDP : Manava & Banquet

Responsibility :

• Prepped daily menu items to quickly deliver upon request.
• Oversaw cleanliness of each station in kitchen.
• Led team by example in preparing items accurately and according to high-quality standards.
• Ordered food items for upcoming events per sous chef request.
• Assisted sous chef with weekly schedule drafts for 40 kitchen staff.
• Ensured compliance with health department regulations by maintaining proper sanitation procedures throughout the kitchen workspace.
• Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
• Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
• Planned and directed high-volume food preparation in fast-paced environment.
• Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
• Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.
• Evaluated employee performance and provided constructive feedback to support ongoing development within the team.
• Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
• Contributed to a positive working atmosphere through effective communication, teamwork, and problem-solving skills.

Responsibility :

• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Working in a different station like Veg cook, commissary, Roast Cook, Soup cook.
• Monitored food temperature, discarding items not stored correctly.
• Maintained high personal grooming standards and uniform presentation.
• Operated food slicers, grinders and chopper in accordance with safety guidelines.
• Pushed, pulled and transported large loads and objects.

Growth Path:

2013- 2014 Commis 3 : Banquet Kitchen

2014- 2015 Commis 2 : Banquet Kitchen

2015- 2016 Commis 1 : Pool Side Kitchen

Responsibility:

• Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
• Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
• Managed time to juggle multiple tasks simultaneously with ease.
• Plated and presented food following chef requirements.
• Followed recipes and chef instructions to prepare food correctly.
• Transported food items from storage areas to kitchen for prepping.
• Maintained proper food storage procedures to preserve ingredient freshness while minimizing risks of contamination or spoilage.
• Operated kitchen equipment in accordance with manufacturer instructions.
• Provided support during large events or functions through efficient task delegation among kitchen staff members.

Responsibility :

• Transported food items from storage areas to kitchen for prepping.
• Followed recipes and chef instructions to prepare food correctly.
• Assisted with meal presentation, garnishing dishes, and arranging serving platters to create an appealing visual display.
• Unloaded food deliveries and stored items in proper locations for easy access.
• Provided support during large events or functions through efficient task delegation among kitchen staff members.
• Cleaned and maintained work areas, equipment and utensils.
• Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
• Followed food safety practices and sanitation guidelines.